seo october 2024

Better the next day is an understatement.

Texas Chili

dried guajillo or New Mexico chiles

pasilla chiles

ancho chiles

garlic

chipotle peppers

(32-ounce) carton low-sodium beef

onion

beef

kosher salt, divided, plus more as needed

vegetable oil, plus more as needed

tomato paste

sugar

chili powder

cumin

oregano

smoked paprika

black pepper, plus more as needed

cinnamon

dark beer,

masa harina

Corn chips or tortilla chips

Cornbread

cheddar cheese

white onion

jalapeños

Sour cream yogurt

Coarsely chopped fresh cilantro

Make ahead: Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, adding a splash of water as needed to thin out the sauce.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

The Kitchn

Rachel Perlmutter

Step 1

Prepare the following, adding each to the same large heavy-bottomed pot or Dutch oven as you complete it: Remove the stems and seeds from 3 dried guajillo, 3 dried pasilla, and 2 dried ancho chilis. Coarsely chop 6 garlic cloves. Add 2 canned chipotle peppers in adobo sauce, if using, and 2 cups of the low-sodium beef broth. Bring to a boil over medium heat. Boil for 2 minutes.

Step 2

Remove the pot from the heat. Cover and let steep until the chilis are softened and plump, about 20 minutes. Meanwhile, dice 1 large white onion (about 2 cups). Trim 1 (4 1/2-pound) boneless beef chuck roast of any gristle and cut into 1/2-inch pieces. Season the beef with 1 teaspoon of the kosher salt.

Step 3

Transfer the chili mixture to a blender and blend until smooth.

Step 4

Heat 2 tablespoons vegetable oil in the now-empty pot over medium-high heat until shimmering. Working in 3 batches, add the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until browned all over, about 4 minutes more. Using tongs or a slotted spoon, transfer to a large plate. Repeat searing the remaining beef and transferring to the plate.

Step 5

Reduce the heat to medium-low. Add the onion to the pot (and a drizzle of oil, if the pot is dry) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the onions are softened and browned, about 5 minutes.

Step 6

Add 2 tablespoons tomato paste, 1 tablespoon packed brown sugar, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and the remaining 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.

Step 7

Add 12 ounces dark beer and 3 tablespoons masa harina, and repeat scraping up the browned bits from the bottom of the pot. Pour in the blended chiles and remaining 2 cups beef broth. Return the beef and any accumulated juices to the pot and stir to combine. Bring to a simmer. Reduce the heat to low.

Step 8

Partially cover and simmer, stirring every 20 minutes or so, until the beef is fork-tender but not falling apart, about 2 hours. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.

The real deal!  I made a very similar chili and won my church’s chili cook-off contest twice. After that I refused to enter any more. I’m from Louisiana and so, I can cook, even though this is the first time I made chili. The keys are 10 No beans 2) No ground beef. Get a chuck roast and dice it up by hand 3) the steeped guajillo (New Mexican) chilies. This would produce a really good REAL Texas chili. 

I&#39;m from the great white north and I&#39;ve been making the same chili recipe for over 30 years with only slight variations from time to time over the years and after reading this recipe I think it&#39;s time for me to branch out. I put it altogether this morning,  instead of cooking it over the stovetop for the final 2 hours i put it in a 300 degree oven and my house smells absolutely fantastic right now. About an hour to go until the big reveal.  I did skip the Chipotles and also used half chicken broth and half beef broth, I&#39;ve done that before and like the combo. 

Bring fall flavor to your kitchen with this tender spiced cake that’s topped with the fluffiest cream cheese frosting.

Spice Cake

(1 stick) unsalted butter,

eggs,

full-fat plain Greek yogurt

Cooking spray

all-purpose flour

baking powder

baking soda

ginger

nutmeg

cloves

vanilla extract

salt

cream cheese,

milk

Make ahead: The baked and cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 2 months. Let thaw at room temperature and top with the cream cheese frosting before serving.Storage: The frosted cake can be wrapped with plastic wrap or placed in an airtight container and refrigerated for up to 5 days, or frozen for up to 2 months. Thaw at room temperature.

Molly Allen

Step 1: Make the cake:

Heat the oven to 350°F. Line a 9x13-inch baking pan that’s at least 2 inches tall with parchment paper so the paper hangs over two long sides to form a sling. Coat the paper and pan with cooking spray.

Step 2: Make the cake:

Whisk 2 1/4 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves together in a medium bowl.

Step 3: Make the cake:

Beat 1 stick room temperature unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar with the paddle attachment in a stand mixer on medium speed until fluffy, about 3 minutes. Beat in 4 room temperature large eggs one at a time, beating well after each addition. Beat in 1/4 cup Greek yogurt, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt.

Step 4: Make the cake:

Add 1/3 of the flour mixture and beat on low speed until just combined. Beat in 1/2 cup of the whole milk, followed by half of the remaining flour mixture. Beat in the remaining milk and flour mixture, mixing until just combined. Transfer to the pan and smooth out the top.

Step 5: Make the cake:

Bake until a tester inserted in the center comes out clean, 30 to 35 minutes. Let the cake cool in the pan for 20 minutes. Grasping the excess parchment, lift the cake slab out of the pan and place on a wire rack. Let cool completely, about 1 hour.

Step 1: Make the frosting:

Beat 8 ounces room temperature cream cheese and 1 stick unsalted butter with the paddle attachment in a stand mixer on medium speed until combined and fluffy, about 3 minutes.

Step 2: Make the frosting:

Beat in half of the powdered sugar (about 2 cups) until combined. Beat in the remaining powdered sugar, 1 tablespoon whole milk, and 1 teaspoon vanilla extract on high speed until fluffy, about 3 minutes. Spread onto the spice cake.

The savory-sweet mushroom sauce makes this chicken totally irresistible.

Chicken Marsala

baby bell, cremini, or white button mushrooms

chicken breasts (3 medium)

kosher salt, divided

black pepper

olive oil, divided

Marsala wine,

chicken broth

parsley

Make ahead: You can get a jump on prep by slicing the mushrooms and butterflying the chicken up to a day in advance. Refrigerate in separate airtight containers until ready to cook.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Kelli Foster

Trim and thinly slice 8 ounces baby bella mushrooms (about 3 cups). Mince 3 garlic cloves. Place 1/3 cup all-purpose flour in a large shallow bowl or pie plate.

Cut 1 1/2 pounds boneless, skinless chicken breasts in half horizontally (also known as butterflying). For pieces larger than 1/4-inch thick, pound the chicken pieces: Working with 2 pieces at a time, place in a large resealable bag and pound to an even 1/4-inch thickness. Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess.

Heat 1 tablespoon of the unsalted butter and 1 tablespoon of the olive oil in a large (12-inch) stainless steel or cast iron skillet over medium-high heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken will not be cooked through). Add 1 tablespoon of the unsalted butter and the remaining 1 tablespoon olive oil to the skillet and repeat browning the remaining chicken. Transfer to the same plate.

Melt 1 tablespoon of the unsalted butter in the skillet. Add the mushrooms and cook, stirring occasionally until they’re tender, release their liquid, and begin to brown, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add 2/3 cup marsala, 2/3 cup low-sodium chicken broth, and the remaining 1/2 teaspoon kosher salt. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Bring to a simmer. Return the chicken and any accumulated juices on the plate to the pan in a single layer. Cook until the sauce is slightly thickened and the chicken is just cooked through, 4 to 5 minutes.

Remove the skillet from the heat. Add the remaining 1 tablespoon unsalted butter and stir until melted. Garnish with finely chopped fresh parsley leaves if desired.

A cozy French classic that’s really easy to whip up at home.

Chicken Fricassée

chicken thighs, drumsticks,

black pepper, divided

unsalted butter

onion,

dry white wine,

water

parsley, parsley leaves

thyme

bay leaf

heavy cream

Substitutions:Low-sodium chicken broth can be used in place of the water; reduce the amount of salt in Step 3 to 1/2 teaspoon.Cremini mushrooms can be replaced by other seasonal mushrooms.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Danny Palumbo

Pat 3 pounds bone-in chicken thighs or drumsticks with paper towels. Season with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper and let sit for 5 minutes.

Melt 3 tablespoons unsalted butter in a large Dutch oven or heavy-bottomed pot on medium heat. Add half of the chicken skin-side down and sear until the bottom is dark golden-brown, 12 to 15 minutes. Transfer to a large plate skin-side up (it will not be cooked through). Repeat searing the remaining chicken and adding to the plate.

Add 1 sliced large white onion and 8 to 10 ounces quartered cremini mushrooms to the pot. Season with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom, until the onion is softened, 3 to 5 minutes.

Sprinkle 3 tablespoons all-purpose flour over the mushrooms and onions and toss until evenly coated. Stir in 3/4 cup dry white wine and cook until reduced by half, about 5 minutes. Stir in 1 1/4 cups warm water, 2 fresh parsley sprigs, 2 fresh thyme sprigs, and 1 dried bay leaf. Return the chicken and any accumulated juices to the pot, arranging the chicken skin-side up. Bring to a boil.

Reduce the heat to maintain a simmer. Cook uncovered, stirring occasionally, until the sauce is reduced slightly and deeply flavored, and the chicken is very tender, about 50 minutes.

Stir in 3/4 cup heavy cream and cook gently on medium-low heat for 5 minutes for the flavors to meld. Remove the pot from the heat and let cool for 10 minutes.

Place 2 large egg yolks in a small bowl. While whisking with a fork, slowly pour in about 1/4 cup of the cooking liquid and whisk until combined. Stir the egg mixture into the chicken fricassée until combined. Remove and discard the herbs stems and bay leaf. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves and serve with potatoes, bread, or pasta.

This weeknight dinner staple, packed with pork spareribs and hearty vegetables, is a favorite in Filipino homes.

Sinigang na Baboy (Filipino Tamarind Soup with Pork and Vegetables)

pork side ribs

neutral oil,

yellow onion, diced (about 3 cups)

garlic,

green hot pepper,

tamarind soup base,

fish sauce

kosher salt,

daikon radish (about 1 medium), peeled and cut crosswise into 1/2-inch-thick rounds

okra pods (7

beans

water spinach (1 medium bunch), cut in half

white rice,

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Ria Elciario-McKeown

Pat 1 1/2 pounds pork ribs dry with paper towels. Heat 2 tablespoons neutral oil in a large stockpot or Dutch oven over medium-high heat until shimmering. Making sure not to overcrowd the pot and, working in batches, sear until browned all over, about 10 minutes per batch. Transfer to a plate.

Add 8 ounces chopped tomatoes, 1 diced large yellow onion, and 3 crushed garlic cloves to the pot. Sauté until the tomatoes are softened, 3 to 4 minutes.

Return the short ribs back to the pot. Stir in 5 cups water, 1 whole hot green pepper, 2 tablespoons tamarind soup base, 2 tablespoons fish sauce, and 1 teaspoon kosher salt. Bring to a boil. Cover and boil for 20 minutes.

Stir in 1 pound cut daikon, 1 pound cut eggplant, and 4 ounces okra, making sure the vegetables are submerged. Reduce the heat as needed to maintain a simmer. Cover and simmer until the daikon is fork-tender, about 13 minutes.

Stir in 8 ounces cut long beans, making sure they’re submerged. Cook uncovered until the long beans are tender, 2 to 3 minutes. Turn the heat off. Stir in 3 ounces cut water spinach. Cover and let sit until the water spinach wilts, about 2 minutes. Taste and season with more kosher salt as needed. Serve with steamed white rice.

This 3-ingredient white sauce is used in favorites like mac and cheese and lasagna.

Béchamel Sauce (White Sauce)

unsalted butter (2 ounces)

all-purpose flour (2 ounces)

whole milk

nutmeg (optional)

Storage: Transfer the sauce to an airtight container. Press a sheet of plastic wrap or parchment paper directly onto the surface of the sauce to prevent a skin from forming. Cover and refrigerate for up to 1 week. Reheat over low heat, adding a splash of milk if needed to loosen upon reheating.

Patty Catalano

Melt 4 tablespoons unsalted butter in a medium saucepan or high-sided skillet over medium heat.

Add scant 1/2 cup all-purpose flour, and immediately whisk to incorporate. Cook, whisking constantly, until the mixture resembles loose scrambled eggs or wet sand, and no longer has the aroma of raw flour, 3 to 4 minutes (do not let brown).

Add 2 1/2 cups cold whole milk all at once. Whisk to combine and remove any lumps. Bring to a simmer and cook, whisking constantly, until the mixture is thickened enough to coat the back of a spoon, about 5 minutes.

Remove the saucepan from the heat. Stir in 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/8 teaspoon ground nutmeg if using.

This easy take on the traditional French dish is weeknight-friendly and just as delicious.

Easy Cassoulet

celery,

carrot,

bone-in, skin-on chicken thighs (about 2 pounds total)

olive oil

double-concentrated tomato paste (from a tube)

dry vermouth

(about 15-ounce) cans white beans,

parsley leaves (from about 4 sprigs)

panko breadcrumbs

Kosher salt

Tomato paste: Don’t skimp on the time when toasting the tomato paste, as the deeper color and concentration of flavor gives the sauce body and flavor. I prefer tomato paste in a tube, but you can substitute it with 2 tablespoons canned tomato paste as it is less concentrated.Make ahead: Like any braised dish, this would be wonderful made 1 day ahead. Do not top with the breadcrumbs and parsley, and let cool completely. Cover and refrigerate. Reheat uncovered in a 350ºF oven until warmed through and bubbly. Top with the toasted breadcrumbs and parsley before serving.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days, or frozen for up to 3 months. You can stir everything together and store it like a stew, or use tongs to remove the chicken and sausage to store them separately from the beans. Add a splash of water or broth when reheating if the beans are not brothy anymore.

Melissa Gaman

Step 1: Make the cassoulet:

Heat the oven to 425°F. Place 1 peeled and quartered small yellow onion, 1 quartered medium celery stalk, and 1 peeled and quartered medium carrot in a high-speed blender or food processor. Pulse until very finely chopped.

Step 2: Make the cassoulet:

Season 4 bone-in, skin-on chicken thighs all over with 3/4 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Heat 1 tablespoon olive oil in a large, oven safe, high-sided sauté pan (at least 10 inches) or Dutch oven over medium heat until shimmering. Add the chicken skin-side down. Sear undisturbed, until the skin is very crisp and deep golden-brown, 6 to 8 minutes. Flip and cook until the second side is lightly browned, 2 to 3 minutes more. Transfer to a plate skin-side up (the chicken will not be cooked through).

Step 3: Make the cassoulet:

Add 12 to 14 ounces cut kielbasa to the pan in a single layer. Cook, turning occasionally, until browned all over, 3 to 5 minutes total. Reduce the heat if needed if starting to burn. Using tongs, transfer to the plate with the chicken.

Step 4: Make the cassoulet:

Add the chopped vegetables and 3 smashed garlic cloves to the pan. Cook over medium heat, stirring occasionally, until the vegetables are lightly browned, about 2 minutes. Stir in 1 tablespoon tomato paste and cook until it darkens in color, about 2 minutes. Carefully pour in 1/3 cup dry vermouth and scrape up any browned bits from the bottom and sides of the pan. Simmer until the liquid is mostly evaporated, about 2 minutes.

Step 5: Make the cassoulet:

Stir in 2 (about 15-ounce) cans white beans with their canning liquid, 3 large fresh thyme sprigs, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Simmer until the liquid thickens slightly and the beans are well-coated, 3 to 5 minutes.

Step 6: Make the cassoulet:

Stir in the sausage pieces. Turn off the heat. Return the chicken skin-side up to the pan, nestling it into the beans.

Step 7: Make the cassoulet:

Transfer the pan to the oven. Roast until the chicken is cooked through and the top of the liquid has a crust, about 25 minutes. Meanwhile, make the breadcrumb topping if desired.

Step 1: Make the breadcrumb topping (optional):

Heat 1 tablespoon olive oil in a small skillet over medium heat until shimmering. Add 1/2 cup panko breadcrumbs and a pinch of kosher salt and black pepper. Cook, stirring often, until the panko browns and crisps, 2 to 3 minutes. Take the skillet off the heat.

Step 1: Finish the cassoulet:

Let the cassoulet cool for 5 to 10 minutes. Sprinkle 2 tablespoons coarsely chopped fresh parsley leaves over the cassoulet, and serve topped with the breadcrumb topping if using.

Serve these tender ribs with your favorite barbecue sauce.

Slow Cooker Ribs

garlic powder

baby back pork ribs (3 1/2 to 5 1/2 pounds total)

Make ahead:The rib spice rub can be made up to a few weeks ahead and stored in an airtight container at room temperature.The ribs can be coated in the spice rub and refrigerated for up to 24 hours before cooking.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Christine Gallary

Place 2 tablespoons packed brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 1/2 teaspoons garlic powder, and 3/4 teaspoon coarsely ground black pepper in a small bowl and stir to combine.

Pat 2 racks baby back ribs dry with paper towels. Flip the racks over so that the bones are facing up. Pry a finger or table knife between the silvery membrane and the ribs to start pulling up the membrane — sometimes it&#x27;s easier to do between two of the rib bones. Once you have a piece of membrane pulled up, you should be able to easily pull the whole membrane off.

Cut the racks into 3 to 4 bone sections: Hold the rack upright and guide the knife through the meat between the bones.

Arrange the racks meaty-side up. Evenly sprinkle the ribs with the spice rub and press it into the meaty parts. Transfer to a 6-quart or larger slow cooker, standing them upright and arranging them parallel to each other as best as you can. Add 1/2 cup water.

Cover and cook until the ribs are knife-tender but not falling off the bone yet, 3 to 4 hours on HIGH, or 4 1/2 to 6 hours on LOW. Heat the broiler or outdoor grill when the ribs are almost ready.

Option 1: Broiling. Arrange a rack in the upper third of the oven and heat the oven to broil. Line a rimmed baking sheet with aluminum foil. Transfer the ribs meaty-side up to the baking sheet in a single layer. Brush generously with 1/2 cup barbecue sauce. Broil until the sauce is bubbling and beginning to char in spots, 2 to 4 minutes.

Option 2: Grilling. Heat an outdoor grill for direct, medium heat (about 350ºF). Transfer the ribs meaty-side up to a baking sheet in a single layer. Brush with 1/2 cup barbecue sauce. Place the ribs on the grill meaty-side up. Cover and grill until the sauce is bubbling, 5 to 10 minutes. Flip the ribs, cover, and grill until the meaty side begins to char in spots, about 5 minutes more.

Top 10 seo october 2024 recipes from across the web

The most viewed seo october 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Texas Chili

Spice Cake

Chicken Marsala

Chicken Fricassée

Sinigang na Baboy (Filipino Tamarin...

Béchamel Sauce (White Sauce)

Easy Cassoulet

Slow Cooker Ribs

Chicken Phở

Roasted Spaghetti Squash

Top 10 seo october 2024 recipes from across the web

The most viewed seo october 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Texas Chili

Spice Cake

Chicken Marsala

Chicken Fricassée

Sinigang na Baboy (Filipino Tamarin...

Béchamel Sauce (White Sauce)

Easy Cassoulet

Slow Cooker Ribs

Chicken Phở

Roasted Spaghetti Squash

The most viewed seo october 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine